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  • #2178211

    What’s your favorite Christmas food?


    by jck ·

    Just wondered what everyone else looks forward to most at Christmas when they have the meal.

    Mine is pecan pralines.

    Mom’s cooking is why I was a fat kid…hahaha.

All Comments

  • Author
    • #3121827

      Christmas Pudding

      by neilb@uk ·

      In reply to What’s your favorite Christmas food?

      And finding the sixpence!

      • #3121810

        With hard sauce

        by jamesrl ·

        In reply to Christmas Pudding

        Not sure if thats what they call it in England, but we always had “Hard” sauce, which was quite highly laced with Brandy or sometimes dark rhum. Back when my mum made her own Christmas pudding she laced it with lots of rum.

        It was so rich though, even though we kids wanted to get a little tipsy, it wasn’t possible to eat enough to get that way.

        Thats one of my favorite foods and memories. It was the end of the meal when the pudding would get steamed and the sauce heated…


        • #3121805

          Tradition is to set it on fire

          by neilb@uk ·

          In reply to With hard sauce

          with a glass of heated brandy. You then carry it to the table with the lights out so everyone can see the flames.

          Served with brandy butter (brandy, creamed butter and sugar) or rum butter. Custard or cream for the kids.

          If anyone wants to make a proper pudding, now is the time as they need a month to mature.

        • #3121804

          Setting it on fire

          by jamesrl ·

          In reply to Tradition is to set it on fire

          Yes we did this when I was a kid. Its become less formal since my grandmother’s generation passed on.

          My mom started her shopping and preparations in early November. By this time they would be well under way. My mother also made 2 kinds of Christmas cake – dark and light(depending on the rum). I know all the jokes about Christmas cake, and the commercial stuff is often bad, but the homemade variety was great – again, covered in cheesecloth and the cheesecloth soaked in rum daily.


    • #3121722

      Beef Roast

      by bfilmfan ·

      In reply to What’s your favorite Christmas food?

      A Porterhouse Roast….

      Pecan pralines are pretty good also.

    • #3122848

      Brussel Sprouts

      by tony hopkinson ·

      In reply to What’s your favorite Christmas food?

      Only joking
      Leg of Lamb with an apricot stuffing with roast baby vegetables.

      • #3122844


        by jdclyde ·

        In reply to Brussel Sprouts

        here I was looking forward to a new way to make them!

        We CONSUME Brussel Sprouts (the boys and me).

        I steam them, and then butter them with a touch of lemon.

        Good stuff.

        • #3122771

          I like ’em steamed

          by tony hopkinson ·

          In reply to hmmm

          the missus only goes for boiled until mushy. Someone did suggest deep frying them was a good way to go, but didn’t fancy it myself. Butter and lemon is OK. Fenugreek, ginger and black pepper go well with then instead of or with the lemon. The best sprouts though are home grown harvested that morning after a good frost.

        • #3123046

          deep fried

          by jdclyde ·

          In reply to I like ’em steamed

          is killer!

          same with broccolli and coliflower! Dip in some cheese sauce!

        • #3128766

          Deep fried spinach

          by jamesrl ·

          In reply to deep fried

          Now I am not a fan of cooked spinach, though I like the raw spinach in salads.

          But i had some deep fried spinach last year, and man was it good. No dip or butter required.


        • #3122767

          Ok, here’s a new one for you

          by gadgetgirl ·

          In reply to hmmm

          Steam the sprouts as usual, until soft but not mushy. Put 2.5 teaspoons of sesame oil in a bowl and add sprouts. Mash together (amount of oil is an approximation, what you’re looking for is a smooth but not oily or runny consistency) Transfer to ovenproof dish and spread out evenly. Dust with sesame seeds, and pop under grill for about 2 minutes. What you’re aiming for is a slightly crunchy topping, with nutty flavoured mashed sprouts underneath.


          (known in my house as sesame sprouts, btw!)


        • #3122751

          That’s odd. I have a similar recipe.

          by sleepin’dawg ·

          In reply to Ok, here’s a new one for you

          I don’t mash the sprouts just pack them in the dish and brush the oil over them. Everything else is as you described right down to the name. One thing I do before steaming the sprouts is to soak them in ice cold salted water for a half hour.

          [b]Dawg[/b] ]:)

        • #3044068

          Steamed, bolied, or whatever

          by ipkernel ·

          In reply to hmmm

          My preference is to eat them with salt and good vinegar.

    • #3122843

      the worst thing…

      by garret` ·

      In reply to What’s your favorite Christmas food?

      …is beetroot set in port-wine flavoured jelly (jello for those in the US) in a quiche dish. I mean WTF!? What the hell is port-wine flavoured jelly anyway!? Another (un)favourite is some sort of salad set in…wait for it…Orange flavoured jelly, with like, mint shavings on top of it! It’s discusting. Every year, for 24 years I’ve had that dished up to me – courtesy of my crazy Aunty. I was lucky enough to be overseas for Christmas last year so I messed out. Hoorah!

    • #3122841


      by jdclyde ·

      In reply to What’s your favorite Christmas food?

      with Captain Morgans and a touch of nutmeg.

      That or mulled apple cider with a touch of cinnomon.

      Or some coffee with a touch of brandy is always grand.

      Do I hear any takers for some irish coffee?

      • #3122687


        by v_man ·

        In reply to eggnog

        home made of course, and I’ll take Jameson’s in the coffee thanks!

    • #3122815


      by oz_media ·

      In reply to What’s your favorite Christmas food?

      I’m in one of those moods again.

      Mt favorite is hairpie. (sorry)

      • #3122769

        Happens when you get older Oz

        by tony hopkinson ·

        In reply to Well

        nostalgia sets in and you remember having a dish every month instead of every year.

    • #3122800

      My Grandmother’s

      by jaqui ·

      In reply to What’s your favorite Christmas food?

      home made naturally.

      and concidering she worked 19 years and 3 months in the same bakery, I would say she really knows now to bake. 🙂
      [ to bad company sold off thier food floors to safeway, she lost her job and retirement pension just 9 months shy of retirement ]
      { I bet Oz can name the company with last part }

    • #3122799

      All the nummies

      by cuteelf ·

      In reply to What’s your favorite Christmas food?

      Mom would make bazillions of little cookies and high sugar munchies.
      7 layer bars
      butter cookies
      rum balls
      lemon bars

      man. On Xmas morning we always have a home made xmastree shaped bunch of buns. With frosting and orange zest and cinnamanninonon.

      But, honestly, of all the foods, I love the turkey stuffing all moist and juicy and turkeyish.

      Who wants to taste my Baileys Choco Cheesecake?


      • #3122765

        Bailey’s cc recipe, please

        by neilb@uk ·

        In reply to All the nummies

        Meanwhile, I’ll just keep munching on the frozen Jaffa Cakes…

      • #3122725

        ME ME ME ME!

        by bfilmfan ·

        In reply to All the nummies

        I will even thoughtfully loan you my whole kitchen in which to make it ma’am….

      • #3122509

        IF YOU GUYS

        by cuteelf ·

        In reply to All the nummies

        Want my Baileys….

        Send me Jaffas

        Get me a Job


        PM me.


        • #3044060

          Hey now!

          by bfilmfan ·

          In reply to IF YOU GUYS

          I submitted your resume up the chain to my boss.

          It was a holiday weekend, so it might take them a few days to get back in touch with you.

          I will ask next week and see what is going on with your submission….

        • #3043953


          by cuteelf ·

          In reply to Hey now!

          soz BFilm…PMS.


        • #3043907

          Being Cranky

          by bfilmfan ·

          In reply to sorry

          ‘Tis okay.

          I’ve been cranky this weekend myself.

        • #3123033

          I’d PM you

          by jck ·

          In reply to IF YOU GUYS

          but, I’m afraid you’d tell me I’m swill…and reject me…

          I fear rejection 🙁

          btw…Baileys is good on ice 🙂

      • #3123035

        Doc’s rum balls

        by jck ·

        In reply to All the nummies

        a local doctor in my hometown…used to make rum balls and give them out…

        literally…2 of them and you were drunk.

        we always liked seein the doc come with his Christmasy treats 🙂

    • #3122755

      Little Tiny Onions …

      by jimmyrutter ·

      In reply to What’s your favorite Christmas food?

      Actually mine are those sausages wrapped in bacon

    • #3122752


      by gadgetgirl ·

      In reply to What’s your favorite Christmas food?

      no, seriously, it is! In my house, it ain’t a proper Christmas without a Christmas Goose! I’ve only had turkey for Christmas lunch once, and I will never do that again!

      Goose, slowly roasted in a low oven, turned alternately from breast to back on the draining rack so the fat stays in the bottom of the pan. Falls off the bone, stays moist and is absolutely scrummy. (It still riles Pa that I still cook goose better than Ma can!)

      Served with home made sage and onion stuffing to the traditional family recipe, cooked with a tablespoon of goosefat mixed in.

      Ok, I’m now officially starving hungry!

      Now, why does my Christmas badge always get me funny looks? All it says is “Fancy a Christmas Goose?”………



      • #3122748

        Roast potatoes in goose fat

        by neilb@uk ·

        In reply to Goose!

        I buy a time of goose fat especially for Christmas roasties! We always have a rib roast but I still like my spuds done in goose fat.

        (wipes drool from keyboard)

        My mother cooked a Christmas Goose back when I was 5 or 6 and I can still remember slipping and sliding across the kitchen floor because the rendered fat had overflowed the roasting tin! We haven’t had goose since.

        Brussels are good but only for bubble-and-squeak on Boxing Day.

        • #3122734

          Okay Neil, tell us what bubble-and-squeak is.

          by sleepin’dawg ·

          In reply to Roast potatoes in goose fat

          Some things just don’t transition over here and rhyming is one of them. So what is it?

          [b]Dawg[/b] ]:)

        • #3122733

          Go on, Neil, your explanation

          by gadgetgirl ·

          In reply to Okay Neil, tell us what bubble-and-squeak is.

          would be far more precise than mine

          (hoy it aaal in, pet, mash the sproots, storr it and bang it on th’playet!)



        • #3122730

          Bubble and squeak

          by neilb@uk ·

          In reply to Okay Neil, tell us what bubble-and-squeak is.

          Just checked with my mother and this is her recipe:

          1 pound cold cooked potatoes
          2 ounces dripping or lard
          1 onion finely chopped
          8 ounces chopped cooked sprouts

          Finely chop the potatoes and crush slightly. You can mash them smoothly but we like some texture. In a frying pan melt half the fat and fry the onion until lightly browned. Mix in the potato and greens and season well.

          Add more dripping or lard. Press the bubble into the hot fat and fry over a moderate heat until browned underneath.

          Turn the bubble over, add the last of the fat and fry until the other side is browned.

          Serve with cold turkey, pickle, etc.

          An old English dish, supposedly named for the sounds the ingredients make while cooking. Most people make it witgh cabbage but we prefer sprouts.

        • #3122727


          by bfilmfan ·

          In reply to Bubble and squeak

          I was thinking Bubble and Squeak was what happened when you walked in on a lady taking a bubble bath in a claw foot tub.

        • #3122712

          oho! Regional difference!

          by gadgetgirl ·

          In reply to Bubble and squeak

          In Geordieland, we use the same ingredients, but use gravy not oil to the larger extent. Onions are fried off in a little oil, then mashed potatoes added. Then the sprouts go in. Just to give it a little moisture, we then add in half a cup of gravy. This tends to make the mix runny, which is why it is left simmering. (Hence the bubbles) After around 3 minutes, the gravy begins to cook off, and the mix is stirred. It is ready to eat when the mix “squeaks” – which is the sound of the escaping steam caused by the gravy cooking off.

          Numerous variations are used, but basically you can add any vegetable to this, as long as the sprouts remain. Great for getting veg into tiddlypeeps, cos they like listening for the “squeak”!

          Up here, usually served with pork, and either with or without Yorkshire Pud. And loads more gravy.

          So, that’s the recipe today, Jim! (Only older UKites will get that one, too!)


        • #3122689

          Gravy?No way!

          by neilb@uk ·

          In reply to oho! Regional difference!

          And definitely not oil. Has to be dripping – especially gungy dripping. Lard if you’re really stuck, butter if you’re a Southerner. Surely only the French would use oil on bubble and squeak.

        • #3122685

          well that serves me right

          by gadgetgirl ·

          In reply to Gravy?No way!

          for trying to be culturally correct for all these foreigners, dunnit?!

          And yes, gravy.

          Now you’ve got me starving hungry again! Just fancy bubble and squeak, but having plaice instead. Just doesn’t seem to be what I fancy anymore….


        • #3122664

          No I use oil, but you’ve room

          by tony hopkinson ·

          In reply to Gravy?No way!

          to talk, a recipe for bubble and squeak!. Pour left overs in pan, fry till hot. A great dollop of HP sauce and several rounds of bread. Never had it done in gravy though, may be worth an investigation.

        • #3122659

          Stick to your puddings

          by neilb@uk ·

          In reply to Gravy?No way!

          B&S in our neck of the woods is haute cuisine!

          Don’t tell Gadget but I might just try the gravy option myself. Still won’t use oil, though.

        • #3122615

          Trust me try

          by tony hopkinson ·

          In reply to Gravy?No way!

          Try sesame or extra virgin olive, Thai fish oil and throw a few chillies in their to liven it up. Where I come from we call left overs in gravy dustbin stew, the slightly more upmarket version is made with those bags of unidentifiable meat that strangers place in the corner of your freezer.
          Bubble and sqeak in a giant yorkshire pud is a very filling meal.

        • #3122610

          I’d be signing my own death warrant

          by neilb@uk ·

          In reply to Gravy?No way!

          if I put chillies in the Christmas B&S. Very traditional, my family. Though we usually have Yorkshire Pud with Christmas lunch (yes, one big one!)

          Me? I’ll put chillies in [b]anything[/b], even ice-cream. I have nine different varieties in my store cupboard.

    • #3122750

      Christmas morning breakfast.

      by sleepin’dawg ·

      In reply to What’s your favorite Christmas food?

      Mushrooms on toast with bacon and finely chopped onions, a sausage link or two, some black pudding and scrambled eggs(no milk) with smoked salmon bits through them. Top that off with fresh coffee laced with your liqueur of choice. For some reason I tend to lean towards Drambuie but I’ve also used brandy, Grand Marnier and Cointreau. Understand this is black coffee; no sugar or cream. Oh yes and toast, lots of hot buttered toast.

      [b]Dawg[/b] ]:)

    • #3122735

      My in-laws

      by maecuff ·

      In reply to What’s your favorite Christmas food?

      Do all the traditional Christmas stuff. Boring, but very good.

      I’m partial to grey goose martinis at Christmas. Or really, any time. Who needs a holiday?

    • #3122732

      Stuffing whether it’s for turkey or goose.

      by sleepin’dawg ·

      In reply to What’s your favorite Christmas food?

      For turkey I make two stuffings. One is a bread stuffing and the other is a sausage meat stuffing. The bread stuffing usually goes in the neck cavity while the sausage meat goes in the body cavity. Also we use the giblets and some of the juices to make gravy.
      Goose stuffing is different, it’s bread based but with lots of fruit such as plums, apples, raisins and walnuts. We prefer wild goose to the domestic variety but will settle for the domestic if we haven’t had a chance to take down a wild one.
      With goose you do need a very deep roasting pan because of the grease. You can find the disposable variety in most supermarkets but make sure it is deep enough to put in a rack to raise the goose above the grease.

      [b]Dawg[/b] ]:)

      • #3122519


        by jaqui ·

        In reply to Stuffing whether it’s for turkey or goose.

        stuffing goose or duck with a wild/white/brown rice mix with some rough cut veggies.
        baste the drippings over the bird frequenty, making sure you get lots into the body, so the rice can have liquid to absorb.

        with a light orange glaze you kill the heavy greasieness of the bird, without killing the flavour.
        ( for orange glaze check my blog from June, Duck L’orange recipe there. ) 😉

    • #3043927

      Mulling Spices and

      by jdgretz ·

      In reply to What’s your favorite Christmas food?

      Gooseberry Pie.

      Of course cranberry sauce/relish is way up there on my list. Before my Grandmother died, the only thing that really signified Christmas for me was her fudge. The recipie is simple, but what she did with it sure made it special.


    • #3043818

      The Italian Yankee

      by dmambo ·

      In reply to What’s your favorite Christmas food?

      My mother and her sister (my aunt was the good cook) used to make polenta that we would eat with maple syrup on it. Now that’s good eatin’. The other thing was a very light fried dough type of cookie that they called grusti (sp??) with powdered sugar on them. These were only really served at Christmas, and they really made a heck of a mess to clean up. As a kid, if we helped clean, we got extra!!

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